Short Rib Rendang Recipe

Beef Short Rib Rendang

An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes

Cooking time: From 1.5 hours to 8.5 hours (depending on method)

Serves: 6-8 people with rice or roti

• 1.6kgs/3.5lbs. beef short ribs (bone in, weight including bones, flanken or English cut)
• 3 teaspoons/15mls/0.5oz tamarind puree
• 2 teaspoons/10ml/0.3oz sugar
• 2 teaspoon/10ml/0.3oz salt
• 150g/5ozs. desiccated coconut, toasted

Spice Paste

• 3 yellow onions, peeled and quartered
• 3-4 red chillies (size depending on how hot you want it)
• 2.5cm/1 inch piece of ginger, peeled
• 3 slices galangal
• 5 stalks base of lemongrass, split in half horizontally
• 5 cloves garlic, peeled
• 4 kaffir lime leaves
• 1 tablespoon/20ml/0.7ozs sugar
• 1.5 teaspoons ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon white pepper

Also

• 2 tablespoons/40ml/1.4flozs. oil
• 2 cups/500ml/17flozs. beef stock
• 400ml/14flozs. coconut cream

Step 1 - Mix the beef with the tamarind, sugar, salt and coconut together in a bowl and set aside.

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Step 2 - Then add all of the ingredients for the spice paste into a food processor and blend until you get a fine paste. I did it in the Thermomix for 30 seconds at speed 5 scraping down the sides half way.

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Instant Pot/Pressure Cooker Beef Short Rib Rendang (1 hour 30 minutes)

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i) Set the cooker to saute and add 1 tablespoon of oil and fry the spice paste. This will take 20-25 minutes or so to cook it dow to caramelise it. Add a bit more oil if it needs it but it will be ready once it really starts to sizzle and dry out.

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ii) Place the ribs and coconut mixture in the cooker and coat so that the spice paste and coconut is combined and covers the short ribs. Add the stock and half of the coconut cream. Place the lid on and set to high pressure and cook for 45 minutes.

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iii) After 45 minutes, release the pressure and add the rest of the coconut cream and stir. Place the lid on the set to high pressure and cook for 15 minutes. Release the pressure and allow to cool a little and serve.

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Slow Cooker Beef Short Rib Rendang (8 hours 20 minutes)

i) Set slow cooker on sear (HIGH) setting and add the oil and cook spice paste for 20-25 minutes. Add beef and coconut mixture, stock and the coconut cream. Cover and cook on low for 8 hours.

Stovetop Beef Short Rib Rendang (2.5-3 hours)

i) Heat a large pot (you'll need a very large pot) onto medium high heat and add the oil and cook spice paste for 20-25 minutes stirring well. Add beef and coconut mixture, stock and the coconut cream and bring to a boil. Cover and simmer for 3 hours or until beef is very tender.

Oven Beef Short Rib Rendang (2.5-3 hours)

i) Preheat oven to 180C/350F and have a large, deep baking dish ready. Heat a saucepan onto medium high heat and add the oil and cook the spice paste for 20-25 minutes stirring well. Place the beef and coconut mixture with the spice paste in the baking dish and turn so that the beef pieces are coated in the spices and then add the stock and coconut cream. Cover well with two layers of foil and bake for 2.5 hours. Remove the foil and turn the ribs over and roast for another 30 minutes uncovered to darken and until sauce is thickened and beef is soft.